$7 Million Salsa Manufacturing Expansion

Gov. Susana Martinez Announces El Pinto Foods Growing to Create up to 25 New Jobs

$7 Million Investment to Support 20,000 sq.ft of Manufacturing Facilities

January 31, 2017

Today, Governor Susana Martinez announced that El Pinto Foods in the final phase of a $7 million investment to expand its manufacturing facilities to more than 20,000 square feet, creating 25 new jobs to meet increasing demand.

See the El Pinto Salsa & Chile Factory in Action

“It’s exciting and encouraging to see homegrown New Mexico manufacturers like El Pinto grow and bring new jobs and investment,” Governor Martinez said. “Thanks to our commitment to making New Mexico more competitive with surrounding states, we’re able to help more companies grow and thrive, while lifting our communities up. Results like these show how important it is to keep pushing forward with tools and reforms that make our state more business friendly.”

El Pinto Food’s salsa manufacturing division currently produces 25,000 jars of salsa a day and has the capacity to make 3-4 million jars a year. El Pinto’s factory, which is both Safe Quality Food (SQF) and Organic Certified, is expanding by 5,000 square feet to meet growing demand for individual sized portion cups for private label customers.

“It’s extremely exciting to see investment like this in our local New Mexico businesses,” said Economic Development Secretary Matt Geisel. “The Governor’s bold agenda of reform helps companies grow and thrive, while at the same time recruiting new businesses, jobs and investment to New Mexico.”

This expansion comes on the heels of Governor Martinez announcing nearly 400 new jobs coming to New Mexico this month alone. These include industries like aviation, manufacturing, and agriculture, in communities throughout the state, like Roswell, Belen and the Mesilla Valley.

“El Pinto began from humble roots in 1962 by my parents with 10 tables. Today our salsa manufacturing facility, located on the same property as the 1,000 seat restaurant, shares the taste of New Mexico to the entire country,” said co-owner Jim Thomas.

Twin brother and co-owner John Thomas continued, "With the support of the Economic Development Department and the Governor, we continue to expand our manufacturing jobs, right here in New Mexico, as one of the largest employers in the North Valley of Albuquerque. Providing quality jobs and nutritious New Mexican food is what El Pinto stands for."

The Economic Development Department will contribute $250,000 in LEDA funds toward the construction of the manufacturing facilities. LEDA is New Mexico's closing fund, a tool that recruits new businesses to the state while helping those that are already here grow and thrive. Governor Martinez fought to grow the closing fund to as much as $56 million, up from nearly zeroed out when she took office.

“El Pinto Foods is a great local company using New Mexico products to create new jobs, and Bernalillo County is proud to support this expansion,” said Bernalillo County Commissioner Lonnie Talbert. “This investment will boost our local manufacturing base and promote New Mexico’s unique food as an export product around the world.”

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If you are interested in employment at El Pinto Foods we are accepting applications. Go to www.elpinto.com/employment-at-el-pinto for more information.

For Media inquires or Manufacturing Companies interested in hot fill co-packing with production needs above 250,000 units annually, email doug@elpintosalsa.com

 

 

Fall Fire Paired Dining

Marc Quinones "Fall Fire" Paired Dinner December 7th.


Join El Pinto and Chef Marc on our food journey that pairs "Tradition with Innovation." This plated five course dinner is exquisitely paired with cocktails crafted exclusively for the night. This is going to be an adventure in taste and pairing innovation. The night is limited to 50 guests and begins at 6:30 pm on December 7th. This is a one night event. Seating is available exclusively at www.elpinto.com/deals as advance purchase is required.

This is a showcase in fine dining and an outlet for creative innovation by Chef Marc unlike anything that Albuquerque has seen. Unlike most pairing dinners, this is not driven by a brand of wine or type of spirit. Rather, this is a showcase of taste of Chef Marc's creation with cocktails to support the flavors. Come with an open heart and an exquisite pallet. For the first time in 55-years of El Pinto tradition, chips and salsa will not be served but the flavors of the Southwest will continue to be savored.

Appetizer: Crispy Pork Jowl Bao Bun
Fermented Red Pepper | Braised Turnip | Hot Pickle
Pairing: Mean Bao Punch
White Balsamic Raspberry Shrub | Amaro Nonino | House Made Ginger Beer

Soup: Ramen Noodle "Posole"
Charred Hominy | Habanero Brined Cherries | Red Brodo
Pairing: Paloma
Patron Silver | Luxardo Maraschino Liqueur | House Made Grapefruit Soda | Coconut Sugar

Soup: Chestnut Bisque
Vanilla Bean-Miso Crema | Pumpkin Seed Oil
Pairing: A Saint in the City
Sweet Potato Infused Maker's Mark | Maple Infused Sweet Vermouth | Molasses Bitters

Main: Beef Rib Vindaloo
Black Vinegar | Coconut Waffle | Compressed Watermelon | Vadouvan | Watercress | White Baby Carrots
Pairing: Me Llamo Lassi
Coconut Infused Casamigos Anjeo | Fresh Pineapple | Coco Real | Mango Espuma

Dessert: "Nestlé Crunch" Crumble
White Chocolate-Mascarpone Mousse Trifle
Pairing: New Mexico Piñon Pumpkin Egg Nog
Left Turn Distillery Piñon Rum | Cruzan Over Proof Rum | Godiva Caramel Liqueur | Pumpkin Puree | Fire & Spice

 

SPECIAL NOTE: A free UBER ride is included with the purchase price to and from your home. El Pinto will coordinate rides for customers with each ticket purchase for locations 15 miles or less throughout Albuquerque.

 

About El Pinto Restaurant & Salsa Co:
Established 54 years ago, El Pinto is a quintessential icon for New Mexican cuisine. Conveniently located in the North Valley of Albuquerque just off I-25, the serene patios located under beautiful cottonwood trees provide an iconic experience. El Pinto is known nationally for its fire-roasted green chile and fresh flavorful salsa distributed across the nation in local grocery stores. The salsa and green chile factory is located on the same grounds as the restaurant. For an authentic taste of New Mexico, visit El Pinto for its fresh iconic food, traditional margaritas, and award winning chile. www.elpinto.com

For Media Questions contact doug@elpinto.com

 

 

El Pinto names Marc Quiñones as Executive Chef

J-J-Marc-Web

Iconic El Pinto Restaurant Names Marc Quinones as their new Executive Chef

August 8, 2016

Iconic El Pinto Restaurant & Cantina is announcing Marc Quiñones as its Executive Chef. Chef Marc brings more than a decade of top-flight culinary expertise to his new role at El Pinto, having previously shaped menus at popular hotel and resort restaurants in some of the New Mexico's favorite tourist destinations.

“Chef Marc is very talented and we are excited to pair his talent with El Pinto's heritage,” said Jim Thomas, co-owner of El Pinto. “His wealth of experience, understanding of New Mexican tradition, as well as his commitment to sourcing the best in seasonal ingredients makes him the perfect fit.”

Co-owner John Thomas continues, “Marc will be our front man leading El Pinto's journey to provide healthy and clean New Mexican cuisine.”

When it comes to pleasing the palates of El Pinto diners, Chef Marc stated, “It is an honor to go back to my roots in Albuquerque at El Pinto where I began my career to lead this historic establishment into the future. There is great opportunity here to introduce some new ideas using high-quality seasonal produce and creative nightly specials. We are poised at El Pinto to put a twist on the traditional.”

Marc enters the Albuquerque food scene from Santa Fe, New Mexico, where his fresh approach to local flavor delighted diners at the Four Diamond Luminaria, at The Inn and Spa at Loretto. Prior to his tenure there, Marc lead the Four Diamond Sandia Resort and Casino in Albuquerque, New Mexico. Chef Marc has more than 12 years of experience in the restaurant and food industry and is a graduate of the Scottsdale Culinary Institute in Arizona. He was a finalist on Food Network's “Cutthroat Kitchen” and a New Mexico Chef of the Year finalist.

Chef Marc will manage and oversee a team of over 50 employees at El Pinto. “As executive chef, I also look forward to mentoring my team of incredibly talented employees and help them thrive in their careers,” he says.

Marc will launch an all-new Sunday Brunch menu, holiday menu, and one-of-a-kind Chef's Table. “We want to maintain tradition while we innovate,” said Marc. “We will be providing our guests more of what they love while we inspire with clean and distinctive New Mexican cuisine.”

Over the 54 year tradition of El Pinto, the restaurant has helped to put New Mexican cuisine on the map as it has prepared green chile based cuisine within the White House presidential kitchen and provided “take-out” direct to Air Force One on the tarmac in Albuquerque. In addition to serving presidents, cabinet secretaries and military generals, local residents continue to independently voted El Pinto Restaurant the Best New Mexican Restaurant for multiple years running as well as its patios as the Best in the City in the annual Albuquerque The Magazine readers poll. El Pinto's Red Chile Ribs were named in Food Network's Top 5 Restaurants as the #3 ribs in the nation.

About El Pinto Restaurant & Salsa Co:
Established 54 years ago, El Pinto is a quintessential icon for New Mexican cuisine. Conveniently located in the North Valley of Albuquerque just off I-25, the serene patios located under beautiful cottonwood trees provide an iconic experience. El Pinto is known nationally for its fire-roasted green chile and fresh flavorful salsa distributed across the nation in local grocery stores. The salsa and green chile factory is located on the same grounds as the restaurant. For an authentic taste of New Mexico, visit El Pinto for its fresh iconic food, traditional margaritas, and award winning chile. www.elpinto.com

 

For Media Questions contact doug@elpintosalsa.com

 

 

The Hen Hotel at El Pinto

Jim-Chicken

El Pinto Establishes a Hen Hotel to Produce Pasture-Raised Eggs on Site

See the Video: https://youtu.be/y3gpsNtK8ME

 

El Pinto Restaurant in Albuquerque New Mexico is now using 100% pasture-raised eggs for all entrees. To accomplish this unprecedented feat, El Pinto is caring for 200 laying hens to produce the required pasture-raised eggs on a daily basis for restaurant use. The restaurant’s “Hen Hotel” is located on the property of El Pinto in the North Valley of Albuquerque. This commitment makes El Pinto Restaurant one of the few, and the definitely the largest restaurant in America with a pasture-raised egg commitment.

“Our passion is clean and nutritious food for all of our guests,” explains Jim Thomas, co-owner of El Pinto. He continues, “Healthy happy hens produce eggs of amazing nutritional value and outstanding taste.”

There is extensive lack of understanding in egg production standards which confuses the consumer. “Pasture-raised” is the only standard that is significant to ensure nutritional benefits of the eggs as well as the animal security of the hens. Terms like “cage-free,” “farm-raised,” and even “free-range,” do not ensure the happiness of the hens or high nutritional value of the eggs.

The health benefits of pasture raised eggs are extensive. Eggs from happy hens who live their lives normally in an unconfined environment lay eggs that are multiple times higher in Vitamin A, Vitamin E and Omega-3s than eggs from mass production conventionally raised hens. Pasture-raised eggs naturally have half the cholesterol and are significantly lower in saturated fat as well.

El Pinto hens naturally roam the land for worms, grubs and insects. Their diet is supplemented with high protein organic feed. Additionally, some unique things like wheatgrass, red chile sprouts, jalapenos, and other nutritious kitchen scraps from the restaurant are used to supplement their natural diet. The eggs are collected daily, washed, graded according to USDA requirements, and then used in the restaurant for guest entrees.

It is estimated in 2016 that 94% of egg laying hens in the United States live their lives in less than 76 square inches of space in a cage. By comparison, a sheet of paper is 94 square inches. Cage-free hens live outside a cage but inside a cramped barn and likely do not see the light of day. There are no space requirements for cage-free laying hens. El Pinto laying hens live their lives under the pasture-raised standard which requires them to live naturally without their beaks cut, wings clipped, and they enjoy a happy life in over 50 square feet (not inches) of outdoor pasture space per hen. All hens have free will access to safe laying areas as well as expansive outdoor pasture space.

Over the 53 year tradition of El Pinto, the restaurant has helped to put New Mexican cuisine on the map as it has prepared green chile based cuisine within the White House presidential kitchen and provided “take-out” direct to Air Force One on the tarmac in Albuquerque. In addition to serving presidents, cabinet secretaries and military generals, local residents continue to independently voted El Pinto Restaurant the Best New Mexican Restaurant for multiple years running as well as its patios as the Best in the City in the annual Albuquerque The Magazine readers poll. El Pinto's Red Chile Ribs were named in Food Network's Top 5 Restaurants as the #3 ribs in the nation.

About El Pinto Restaurant & Salsa Co:
Established 53 years ago, El Pinto is a quintessential icon for New Mexican cuisine. Conveniently located in the North Valley of Albuquerque just off I-25, the serene patios located under beautiful cottonwood trees provide an iconic experience. El Pinto is known nationally for its fire-roasted green chile and fresh flavorful salsa distributed across the nation in local grocery stores. The salsa and green chile factory is located on the same grounds as the restaurant. For an authentic taste of New Mexico, visit El Pinto for its fresh iconic food, traditional margaritas, and award winning chile. www.elpinto.com

For Media Questions contact doug@elpintosalsa.com

 

 

Sunday Yoga & Margaritas in the Park

Yoga-Park-Webpage

Start Sunday Funday with YogaRitas in the Park at El Pinto.
It will leave you thirsty for more

The YogaRita505 Fan Page on Facebook has the current schedule and information. Click for info.

El Pinto Restaurant in Albuquerque is known for its iconic New Mexican cuisine and the best margaritas in the Southwest, but it is now a mecca for Yoga Sunday mornings in the restaurant's beautiful outdoor park area. Each Sunday join fellow yogis in a beautiful YogaRita Flow under the cottonwood trees in the park area at El Pinto Restaurant and Cantina. A $5 donation is requested and El Pinto will provide $5 off Sunday brunch and margaritas.

“The trees in the El Pinto park that cool the area were grown as saplings by my brother and I,” explains John Thomas. Birds now call the park home and it is a peaceful location on the side of El Pinto used for special occasions.

Yoga each Sunday is lead by Sydney Fontaine Forestal, known as the YogaRita Guru. She has been featured in Yoga Journal as well as on the ELLEN show for her spirited integration of a playful yet serious exercise regiment leaving you smiling with your soar muscles. Participants of all levels enjoy her spontaneous energy and unexpected sequences that make her YogaRita class, combining yoga with margaritas, full of laughter and fun.This is not your normal yoga class.

No reservations are needed for YogaRitas in the Park. Enter the main entry and you will be directed through the patio to the park. Please bring a yoga mat, but El Pinto has a few on hand that can be borrowed. Class begins at 10 a.m. and 11:30 a.m. Yogarita Margartias begin flowing at 11 a.m. If you have never done Yoga with a margarita in front of you, arrive at 11 a.m. for the 11:30 a.m. class. No doubt, you will be smiling for more.

El Pinto Restaurant and Salsa Co. continues to expand in its 52nd year with an emphasis on serving nutritious, locally raised, and organic foods. El Pinto Restaurant has grown from a few tables in one room started by John and Jim Thomas' parents, to become the most famous restaurant in New Mexico with beautiful patios, natural wood burning fireplaces, and healthy New Mexican cuisine. El Pinto Salsa has recently expanded with the addition of the convenient single serving cup which reduces product waste and increases consumer satisfaction. The restaurant and salsa manufacturing facility are co-located on property in the North Valley of Albuquerque, New Mexico.

About El Pinto Restaurant & Salsa Co:

Established 52-years ago, El Pinto is a quintessential icon for New Mexican cuisine. Conveniently located in the North Valley of Albuquerque just off I-25, the serene patios located under beautiful cottonwood trees provide an iconic experience. El Pinto is known nationally for its fire-roasted green chile and fresh flavorful salsa distributed across the nation in local grocery stores. The salsa and green chile factory is located on the same grounds as the restaurant. For an authentic taste of New Mexico, visit El Pinto for its fresh iconic food, traditional margaritas, and award winning chile. www.elpinto.com


Did you see the "Detox to Retox" story in Yoga Journal about El Pinto's Yoga in the Park? See it here.

Did you see Yogalogue about YogaRitas on the ELLEN Show? See it here.

Questions? Email doug@elpinto.com

 

 
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